100 Percent Whole Wheat Bread Recipe - yeast

Method

• STIR YEAST AND SUGAR into water; let stand till foamy, about 5 min.
• For food processor fitted with metal blade or possibly mixer with dough hook, put flour, lowfat milk pwdr, oil and egg or possibly egg whites into bowl.
• Turn machine on and combine mix.
• With machine running, slowly add in yeast mix.
• Mix till dough cleans sides of bowl.
• If dough is too sticky, add in more flour by the Tbsp., working it in before adding more.
• If dough is crumbly and dry, add in more water by the tsp., working it in before adding more.
• Once desired consistency is reached (moist but not sticky), mix dough till well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 min in mixer.
• If mixing by hand, put ingredients in large bowl.
• Mix well.
• Make well in center, pour in yeast mix and work into ingredients, then knead on floured board till smooth and elastic, about 10 min.
• Transfer dough to large plastic bag, squeeze out air and seal at top.
• Place dough in bowl.
• Let rise in hot spot till doubled, about 1 hour.
• Oil a baking sheet.
• Punch dough down and shape into smooth ball.
• Place smooth side up on baking sheet.
• Cover loosely with oiled plastic.
• Let rise in hot spot till doubled, about 40-50 min.
• Preheat oven to 375F.
• Fifteen min before baking, put rack in center of oven; dust dough top lightly with flour.
• Make a decorative slash across the top.
• Bake till bread is well browned and sounds hollow when rapped on bottom, about 30-35 min.
• Immediately remove from pan and cold on rack.
• Makes 1 Loaf